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Drink driving awareness campaign
We have just launched a brand new campaign to raise awareness of drink driving. The aim of this campaign is to provide our customers and the wider public with a much clearer understanding of the true dangers involved with mixing alcohol with driving, as well as explaining in detail the limits, the laws, and the effects that alcohol can have on the body. As one of the world's leading and most established car rental companies we have a responsibility to use our position to make a positive impact and improve education around this often overlooked topic.
Read more: Drink driving awareness campaign
Say hello to our universal Sixt iPhone and iPad app
Sixt are proud to announce the official release of our brand new iPhone/iPad application – now live and available for download from the iTunes store! Now in version 6.0.0, this latest update sees our Sixt app unified and optimised into one universal app for both iPhone and iPad. This means that all of our great features and rental deals will be available to you no matter which platform you choose to use.
Spain Road trip Ideas
Basque Circuit
For a great road trip in Spain try driving through some of the Basque circuit in the North with over 300 miles of roads. You could start off at San Sebastien with a visit to La Concha Beach, for fantastic views and a chilled out day on the beach. Afterwards drive west along the AP8 to Bilbao. Once there you can visit the fine arts museum known for its great collection of Spanish and Basque paintings and sculptures. From here, head south on the B1623 to go a more scenic route past a spectacular mountain pass to Vitoria-Gasteiz. Whilst here make sure you visit the Catedral de Santa Maria, also known as the old Cathedral, located on the highest point of the city. Next up, drive east along the AP1 to Pamplona and check out the city's historic centre on the last point of your trip.
Read more: Spain Road trip Ideas
Aberdeen airport car hire | New station for April
As part of our ever increasing coverage of the United Kingdom, we at Sixt are delighted to announce the grand opening of our new Aberdeen airport car hire branch! It is no April fools, from today (01/04/2014) our car and van hire services will be available from within the Aberdeen Marriott Hotel, just five minutes away from the airport itself. Visitors flying into or merely coming from Aberdeen airport will find a shuttle service outside that will transport them conveniently from the airport to our new rental station.
Read more: Aberdeen airport car hire | New station for April
Premium Weekend Special
Sixt car rental is currently running a great deal where you are able to rent a premium car such as a Mercedes-Benz E-Class for a weekend for only £191. This deal is only valid at our Airport of Manchester and Birmingham branches from 14.03.2014 – 13.04.2014. This deal requires an advance booking time of 2 hours so book online now to avoid missing out. You can also get 750 Free miles included along with Loss damage waiver, Third party insurance, Registration fee / Road tax and Premium location fee. The weekend deal runs from Friday 12 a.m. – Monday 9 a.m and is subject to availability. You can also add extras to your deal such sat nav and child booster seats and check out all of our other latest deals online.
Read more: Premium Weekend Special
Leeds Festivals in April
Leeds has a whole host of festivals taking place during April celebrating music, art, theatre, dance, film and much more. Take a look at our guide below to find out more about what's going on.
Yorkshire Festival
- What: Yorkshire Festival celebrates 100 day of world class music, dance, theatre, film, art, sculpture and much more.
- When: This festival will be taking place from 27.3.2014 – 6.7.2014.
- Where: The Venues in Leeds that are holding events include, The Craft Centre and Design Gallery, West Yorkshire Playhouse, Wharf Chambers, Harewood House, M&S Company Archive, Leeds Grand Theatre, Leeds Art Gallery, White Cloth Gallery and The Tetley.
- What to expect: An exhibition called shoots and leaves by Stef Mitchell and Lynn Bailey, two printmakers who explore hedgerows and the exploration of growth. Down to Earth which is exhibiting work by Mandy Parslow, Ben Davies, David Wright, Valerie Wartelle, Catherine Woodall and Elizabeth Terzza. These works were inspired by the Earth either through use of texture, colour and materials used in the creation of the collections. Laydeez do Comics is the first all women led graphic novel forum in the UK and emerging artists will be presenting their work alongside more established practitioners. From Versailles to Yorkshire will be exhibiting Harewood houses 18th century Sèvres porcelain collection and Dan Scott and Michelle Taylor's contemporary work combining video, sound and ceramics.
- For whom: This festival is for people of all ages.
Read more: Leeds Festivals in April
Airline News
Qatar Airways
Qatar airways is going to open a new business class service from Doha to London Heathrow from 15 May 2014. This exclusive flight will run daily using a 40-seater narrow-bodied A319, configured 2-2. This is going to be the first time that a business only service has been linked from the UK to the Gulf. Qatar airways has recently acquired an extra daily flight from Heathrow which will allow this flight to run and means that it will now have 6 daily services in total. The daily flights are planned to leave Doha at 1450 to arrive at Heathrow for 2025 and due to leave Heathrow at 2155 to arrive in Doha at 0640 the next morning.
Belfast Airport New Route
Belfast will now be running a new flight from George Best Belfast City Airport to Doncaster-Sheffield Airport. This new service will be run by UK regional airline, LinksAir and starts on 11th April 2014 linking up the cities of Belfast and Sheffield.
Faster Wi-Fi
Faster in flight Wi-Fi that would enable people to stream content could be made available to airlines in 2014. Earth Stations on Mobile Platforms (ESOMPs) can deliver connections up to 10 times faster than the ones that are available to customers at the moment. Several commercial satellite companies are planning to launch networks that will support the use of ESOMPs in the next few months. The only UK airlines currently offering in flight Wi-Fi are British Airways and Virgin Atlantic.
British Airways
British Airways is launching the largest commercial flight in the world on its London to Singapore route in October. The double decker Airbus A380 will be used to fly 3 times a week from 28th October and will yield more than 4000 extra seats per month. The weekly seat capacity for this route is set to increase by 12.5%. Currently BA flies from Singapore to London twice a day using its 747s and 777s and the new A380 service will replace some of the 747s flights. BA have also unveiled a new business lounge at George Best Belfast City Airport. The 285sq metre development offers free Wi-Fi, a work area, a complimentary bar and a large choice of food.
Sixt Truck Deal
Sixt is currently running a great offer at the moment which enables you to book cheap van rentals. From the 03.01.2014 – 28.03.2014 you can book a van for as little as £ 29 per day. Some of the vans included in this deal range from a Ford Transit 280 Panel, VW caddy van and Mercedes-Benz Sprinter but these will vary from each branch due to availability . This deal is only available at selected stations in the UK so please check our website for more details to find out the participating locations. The offer also includes 50 free miles and insurance of Loss damage waiver, Third party insurance, Registration fee / Road tax. There is an advanced booking time needed for this offer of at least 12 hours and a maximum rental period of 4 days. Don't forget that you can add extras to your deal such as sat nav, additional drivers and child booster seats. As this deal is running for a limited time make sure that you don't miss out by booking early.
Places to see with your van rental
If you are picking up your van in London you might want to drive to some of the great attractions that the capital has to offer. You could drive to Kew gardens to visit over 30000 different types of plants and 4 grade I listed buildings. Some people might prefer to a drive to the Barbican centre and visit the music library and the indoor tropical conservatory or St Giles' Cripplegate in the heart of the complex. With a cheap van rental you can take the opportunity to visit lots of sights on your way.
St Patricks Day Car Rental
If you are looking for a cheap deal during St Patricks day then you might be interested in our cheap truck special deal. From now until 28th March 2014 you can get a cheap deal on range of trucks and vans including a ford transit 280 panel. This deal allows you book a van for up to 4 days and includes 50 free miles, loss damage waiver, Third party insurance and road tax . Make sure you book at least 12 hours in advance but book earlier to guarantee you get the right truck. This deal is only available at certain locations so check our website for more details and to use online booking system. You can also view all of our other latest deals to make sure that you get the cheapest price on a car rental.
Things to see with your car rental
If you are heading to Manchester for St Patricks day then you will have plenty of places to visit. There is an Irish festival taking place with lots of different events going on including a parade on the 16th March and an Irish market. Drive to John Rylands Library to view the magnificent Victorian gothic architecture, the galleries and the many classic books on display. Check out a show at the royal exchange theatre or go to the museum of science and industry to view lots of old machinery from textiles to x-ray equipment. You might also want to drive out to Fletcher Moss Park & Botanical Gardens to relax in its calm environment and see lots of unusual plants.
Birmingham city centre car hire | Debut 10th March
We at Sixt are proud to officially announce the grand opening of our second Birmingham car hire branch. Our car rental services have been long established in Birmingham, but until now have only been available from Birmingham airport. From 10th March 2014, however, this all changes and our rental services will be available directly from Brindleyplace – slap bang in the middle of Birmingham city centre and a stone's throw away from the infamous canals. From our new city centre car hire branch you will be able to find the same great quality of service and comprehensive range of vehicles as our other UK stations.
Read more: Birmingham city centre car hire | Debut 10th March


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The food drive brought in 3,400 food items to the American Red Cross.
"This was the biggest food drive of the fiscal year for the Red Cross," said Irene Little with the American Red Cross. "CMU's student-athletes very generously helped fill the food shelves and we appreciate the continued support from them."
"It is important for our student-athletes to be involved in the community," said Kristin Teubner, a gymnastics Student-Athlete Advisory Committee member. "We are making a difference locally and showing the surrounding community that we care about them as much as they care about, and support us as student-athletes.
Student-athletes from every available sport participated. Meijer also donated a $50 gift card for food to be bought and donated.
If community members missed the CMU food drive and would like to make a donation, the American Red Cross, in partnership with the Salvation Army, will be in front of Ric's on Nov. 18 from 6 a.m. to 6 p.m., taking donations to feed close to 250 families for Thanksgiving.
The American Red Cross Food Pantry is located in downtown Mount Pleasant and accepts donations throughout the year.

subset: commoncrawl


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Review profile
|Product & services pricing
|Chance of future purchase:
|Shipping & packaging:
|Customer service:
|Return/Replacement policy:
"[b][url=http://www.replicaomegawatchshop.com/sv/]Seamaster Planet Ocean[/url][/b]
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"I purchased about 20 brass ball valves from this company. Two days later I recieve and emial from them stating that those valves had been discontinued yet my purchase went through. They stated I would recieve my credit in full and if interested there was an alter. valve yet that valve was about $10.00 more a piece. I told them i felt as though they should send the alter. valve instead seeing how their website is obv. not up to date. Anyhow, I wasted about a week when i could have ordered from other companies and had my valves by now. I will never buy anything from them again. WASTE OF TIME!!!!!"
"Worst of the worst, sell to you when they don't have product then YOU have to cancel the order and wait for a refund, they don't do any of the legwork for their screw-up. What a waste of valuable time. I wish I could give them zero stars but one will have to do."
"Typical bait and switch. Offer cheaply priced item for sale that shows it is in stock. Low and behold, a few days later I receive an email stating they were not able to meet demand. Offer replacement item that is 6x's the price. Two separate items within the past week have had this same tactic. Steer clear of the shady business practices."
"Terrible reseller that takes orders long after inventory is depleted. They violate Amazon's reseller policies and are run like a hobby vs. a legitimate business.
Never again!!!! "
"Ordered "6 Gunk C2124 Radiator Flush" on 2/27/2013. Received "We apologize for the issue regarding this order. We have issued a $xx refund." on 3/1/2013. I have no idea about the issue it mentioned. No one from DrillSpot ever contacted me. I asked for explanation.
Today is 3/5/2013. Drillspot replied "The item you purchased from us [Gunk - Radiator Flush, HD, 22 Oz - C2124] is no longer being stocked by our warehouse. At this time, our suppliers have not provided a possible alternate model.""
"I called via phone today. I was told there will be an Email sent to me to verified tracking of my order, which was done on 10/11/2012, I checked with my Credit Car to make sure the mula was granted and the respond was !YES!...So, where is my order?. At this particular moment there is no Email tracking number sent to me just !YET!."
"Ordered a spool of copper wire, paid for it, waited three weeks and nothing. Call Customer Service, they made some excuse that it was someone else's fault and tried to contact them. Did hear back from Drill Spot, called again a couple of days later. Still an excuse about someone else's fault, siad they would call them when she got off the telephone. Expected a call back and it never came. Called back next day still nothing. Contacted them via their website, got an email saying they were sorry and that whoever said it was someone else's fault was wrong in that it was their (Drill Spot) fault and that the buck stopped there. Still didn't have a tracking number nor a ship date. ??? Disputed with Paypal and got refund."
"Ordered a Big Blue Touchscreen Prog. thermostat, it was shipped fast and in good shape.. Will diffidently order from them again."
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"Item was as advertised and was shipped promptly. A smooth transaction, with an excellent price point."


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CHICAGO -- Mike Sweeney was physically unable to perform in Tuesday night's All-Star Game. But the Kansas City Royals first baseman nevertheless played a significant role in the American League's 7-6 victory over the NL.
Sweeney pinch-hit, in a sense, for the "Rally Monkey," the Anaheim Angels' famed mascot who was spiritually credited with the team's World Series success last year.
With the AL trailing, 6-4, in the eighth inning, Angels coach Mickey Hatcher approached Sweeney, who has been sidelined with neck and back ailments.
"He said, 'Sween-dog, you can't play, but you're gonna be our Rally Monkey," Sweeney said. "So I was the Rally Monkey."
Sweeney jumped up and down in the dugout with his hands in his armpits, mimicking Anaheim's favorite simian, and soon enough the AL put together the three-run inning that won them the game and home-field advantage in this year's Fall Classic.
"The guys were awesome," Hatcher said. "That big boy (Jason) Giambi was fired up before the eighth. He said, 'We've got all the scrubbies in here so now we can win this game.'"
"As soon as we turned Sweeney into the Monkey, it was ours."
Before the game, Sweeney might have been the most intense-looking player at U.S. Cellular Field, though he knew he wouldn't play.
Sweeney leaned against the batting cage for nearly a full hour during the AL's batting practice, occasionally chatting or joking with teammates who strolled by but usually scrutinizing each hitter carefully.
Sweeney happened to be entertaining and educating himself.
"I was just watching the best in the game," Sweeney said. "Watching guys like Alex (Rodriguez) and Edgar (Martinez) and Ichiro (Suzuki) and Nomar (Garciaparra), watching their swings and seeing if I can pick something up. I'm always trying to look for an edge."
This is typical of Sweeney, who has hit .300 for four years in a row.
"I'm not a tremendous fan of the game, believe it or not -- I'm not into stats -- but I'm a student of the game," he said. "I love to watch and try to work hard to be the best."
Right now, Sweeney is relishing that the Royals are the best in the AL Central, seven games ahead of Chicago.
"I thought it was possible (before the season)," Sweeney said of the Royals' success. "But I think the only guys who believed it were the guys in the clubhouse and (manager) Tony Pena and (general manager) Allard Baird." Referring to a challenging second-half schedule, which includes series against Seattle, Oakland and New York, Sweeney said, "We have our work cut out for us. But we're excited about the challenge."
Sweeney should know soon whether he can help the Royals meet that challenge. He's expecting to work out Wednesday in Kansas City to test his fitness. "Right now, it's kind of up in the air," Sweeney said. "But I'm symptom-free right now, so it's a matter of getting my baseball skills sharp."
The Royals' other All-Star representative, rookie reliever Mike MacDougal, did not appear in the game. But he was more than ready to do so.
"Being in the bullpen, you always have those little butterflies going while you're waiting for that call. It just didn't come today," he said. "But it was still fun to watch."
Chris Haft is a reporter for MLB.com. This story was not subject to approval by Major League Baseball or its clubs.
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PTEN announces winners of 2013 Innovation Awards
From more than 80 product nominations, the 25 winners are listed below.
Tool Storage
View a full list of the 2013 PTEN Innovation Award winners.
The PTEN and VehicleServicePros.com staff will be holding the annual awards ceremony on the show floor of the AAPEX Show in Las Vegas this November. Look for more coverage of the 2013 PTEN Innovation Awards and the AAPEX Show this fall.
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The University of Louisville has begun raising funds for an $8 million academic center for student athletes. The project is getting a boost from Maker's Mark.
The bourbon maker is donating proceeds from a commemorative bottle featuring U of L football coach Charlie Strong.
More than 8,000 of the bottles went on sale at retail outlets last Friday and quickly sold out.


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10 Things We Think We Think (Cover story)
There's plenty to ponder in the run-up to New Orleans, where two brothers will face off on opposite sidelines, two quarterbacks will seize the spotlight, and one living legend will play his final NFL game. One thing we know for sure is that the Ravens vs. Niners will be quite a game. SI's NFL writers give you 10 things that they think for a game full of compelling story lines. (Check out SI's web version of the magazine.)


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Summer is officially here, so it's time to whip up the frozen desserts! And what could be easier than making ice pops? These are perfect sweets to hand out at a barbeque or to enjoy after a long hot walk back from work. These recipes won't only impress your guests, but will bring you back to your childhood memories.
Peaches 'n' Cream Ice Pops
Whether you liked them or not we all know creamsicles as those fruity ice pops with the creamy center. This peach flavored version has a little more texture and is simple to make.
1 (3-1/2- to 4-pound) ripe honeydew melon
1/4 teaspoon fine salt
1/2 cup granulated sugar
1 cup heavy cream
Dice the peach 1/4-inch dice until you have 1 cup. Place the diced peaches in a large resealable plastic bag; set aside.
Cut the remaining peach halves into rough 1-inch chunks and place in a blender. Add the remaining ingredients and blend until smooth, stopping the blender to scrape down the sides as needed. Pour the mixture into the bag with the diced peaches and stir to combine.
Cut about 1/2 to 3/4 inch off of one corner of the bag (pinch the opening closed so that the ice-pop base doesn't run out) and then squeeze even amounts of the mixture into the freezer pop molds. Tap the molds a few times on the counter to release any bubbles. Insert the sticks and freeze until solid, at least 6 hours.
Chocolate Pudding Pops
These Chocolate pops are a big upgrade from those snack packs you may have eaten as a kid. If you enjoy chocolate mousee (or chocolate anything) than these are a treat you want to keep in arms reach. And you don't have to feel compelled to finish them off right away. These pudding pops can last for a while in your freezer.
4 ounces bittersweet chocolate, finely chopped
1/3 cup granulated sugar
5 tablespoons unsalted butter, cut into small pieces
1/8 teaspoon fine salt
2 cups cold half-and-half
2 teaspoons unflavored powdered gelatin
1 teaspoon vanilla extract
Place the chocolate, sugar, butter, and salt in a medium saucepan over low heat and stir often until the butter and chocolate have melted and the sugar has dissolved.
Meanwhile, place the half-and-half in a medium bowl and sprinkle the gelatin evenly over the surface. Let stand without disturbing until the gelatin softens.
Slowly whisk the gelatin mixture into the chocolate mixture and whisk continuously until smooth and incorporated. Heat, whisking frequently and checking the temperature occasionally on an instant-read thermometer, until the gelatin dissolves (Do not let the mixture boil or go above 170°F, or the gelatin will not set properly.)
Transfer the mixture to a blender and add the vanilla. Remove the small cap from the blender lid (the pour lid) and cover the space with a kitchen towel (this allows steam from the hot mixture to escape and prevents the blender lid from popping off). Blend until the mixture is smooth and the chocolate is completely incorporated, about 15 to 30 seconds.
Divide the mixture among the pop molds and freeze until frozen, about 3 hours. Alternatively, to serve as pudding, divide the mixture among ramekins and refrigerate until set, about 3 hours.
Honeydew Melon Ice Pops
We have all grown up a little bit, and can handle trying something other than your ordinary vanilla and strawberry ice cream. These sweet honeydew pops are a version of the South Korean ice-pop favorite, the Melona bar.
1 (3-1/2- to 4-pound) ripe honeydew melon
1/4 teaspoon fine salt
1/2 cup granulated sugar
1 cup heavy cream
Cut the melon into 1-1/2-inch chunks. Place in a blender, add the salt, and blend on high until very smooth, about 1 to 2 minutes. Pour through a fine- mesh strainer and let sit until the excess juice has drained, about 5 minutes. Discard the excess juice
Transfer the drained melon purée to a medium bowl, add the sugar, and whisk until the sugar has dissolved. Add the cream and whisk until just combined. Divide the mixture among the pop molds and freeze until solid, at least 6 hours.


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very nice man, dig em alot, esp. the first and fourth one. good work!
nice detailed environs!
Thank you guys! Here's some more color thumbs, a value practice and a 50min speedpaint "house in the lake".
you should know that these pics are heroine for our brains!!
Some more random crap, i try to losen up and paint with bigger brushes and less time... I hope to figure that out sometime?
Nice... my only suggestion would be to continue working through your depth of field and variations in environments as they receed into the background. You have a lot of really good starts here, keep on practicing!
I had to give you 5 stars for this thread! This is the first time I've seen your sketchbook and it's really impressive, also inspiring. Makes me want to run off and try creating some crazy and lush environments.
The colours are so vibrant! You have a great talent, would love to see some of this!!
Take care,
There are some very good pictures, and some working not as good as others. But I let you guess *what is what* ;D
Seeking & Inquiring!
`'-.bL G.-'`
`'-.bL G.-'`
`'-.bL G.-'`
i agree - i'd have to say the quality is all over the place. some really really good stuff, and some that looks very hesitant and like you forgot how to do it all. great energy in a lot of them though - and at least your producing and posting it all.. so, big up! i'm sure you'd be able to get in a good college.
check the Tensai Tokyo Sketch Thread (Sketchbook)
check the Tensai Cityscapes Thread (Finally Finished)
Originally Posted by strych9ine
I'm alive!
Skrunchey - Thank you a lot, i'll keep this in mind!
Chermilla - Thank you for the kind words =)
retmia - Thanks for the input!
tensai - Thank you, i think i understand what you mean. I'll work on it =)
Some random stuff, the last one is a first sketch for EOW#55
Wow, environments! Ao many environments! I love environments, especially such nice ones. Post often!
Very nice environs....I'd Love to see your step by step process a bit if you care to share...?
FREE 3D MODELS and TEXTURES
My Sketchbook
there is already alot of improvement here. you should be proud. Try to keep your middle tones for a full value scale. it gives more depth to the environment.
really nice!
Troll Skelking - Thank you. I will post more often, was way too lazy the last weeks...
TacticallyWacked - Sure, i'll see what i can do!
vcoleman - Thank youfor the tip , i will keep that in mind
masarunga - Thanks!
Some newer, the middle one is from Koshime's great environment support group.
Last edited by aiRaGe; August 1st, 2007 at 07:45 AM.
The second enviro has really nice textrues. In general I really like all your enviros. Btw thanks for sharing the steps.
And please update more often, it's all really great
From your May 22 post, you are showing much improvement! The top one (very bright blue) is lacking in a strong focal point, where do you want the first place a person looks to be? it shows that you are working on depth of field... exaggerate this even more and your work will improve by leaps and bounds. the middle one is kinda "muddy" everything looks the same, the fires help get an idea of the focal point, like in the first one, try really exaggerating the depth of field (really strong dark shadows and sillouettes), The third one, i love the suggestiveness of it, depth of field is working here, and there is a strong focal point... very nice concept sketch.
And your newest 3 are even more improved! you are turning out a lot of great work, keep it up!
Awsome stuff. I really like seeing the variety of finished states.
I really need to do some of this sort of practice myself, but I'm always so lost on enviromental lighting. Do you start with some inspiration or reference for the color and lighting of each sketch?
N1ck - Thank you for the kind words
Skrunchey - Thank you a lot for the advice, i really appreciate good help like that.
Artguy - Thanks! I often look through my photo/inspiration folder before i start to paint or have a DVD playing in the background. They always have nice places, angles and lighting there. Good to learn Of course i use reference photos, but mostly for personal studies. At the moment i try to learn from some of the really good artists (try to emulate the mood, lighting, colors...). It's just for personal research and i don't post these, but it really helps me to get better.
For TacticallyWacked; a little older but it shows some steps and a new one, lots of changes i should have thought more before i started... and a lot more to come i guess
I like this environment you're playing with. It's really good to see lots of ideas about a single scene and how you're developing the different possible sky lines.
Nice stuff.
- - (Updated on 1st August 2007)
My MySpace Space
Sleepy_Head - Thank you
Some pics i found on my hdd, but they're not so old...
This one is something amazing!!
very VERY great light in all pics.
Thanks Warlock!
How the #$@ do you do that ??
Very nice! It is great to watch the improvements over time... For the very first pic for Aug. 1st the one thing that jumped out at me was the bright light between/behind the buildings... I would suggest playing around with the contrastat the central point where the light spills between the buildings... for example if the light is blindingly bright you would lose all definition in the building and get a flare type of effect or you could go totally opposite and have the buildings be totally dark at the edges (high contrast) with no detail, and then as you come away from the light you'd see more detail... the rest are looking pretty good in process keep pushing your depth of field!! Don't hold back, because you can push it pretty far before you lose the "reality" feel (where it starts to look cartoony), it feels like you are playing it safe and sticking to what you know (which is great), take small steps by pushing small elements at a time, experiment, and your work will explode in laeps and bound! Good Luck and keep up the great practice!!
Hey really nice stuff man! You getting better quick! theres a great improvement over those 2 pages already.. keep it up!
hey man, i like your stuff, i have a question, how did you change, on post 49, the angle perspective change in the last image.
keep it up man. good stuff
i really like ur pictures and colors, there are sum very nice scetches !
whats ur daily job ??
nice stuff here. do you work from ref?
lets see some more!
A great example of consistent and persistent study of environments(light, setting, perspective) you've got here, something that I really with to do myself. What I would suggest is, to try more already with designs and shapes, thinking of putting some interesting twist in the center of your composition, suggesting a bit of a story. You've already got a strong foundation and your improving fast, and the step from this beautiful environments to amazing illustrations seem really easy and short.(I'm saying this also because is something I aim to my self, being less generic like in my studies, and more specific in design and story)
Anyway keep up the good work!
project MARTYR


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- Wed - Fri4:00 PM - 2:00 AM
- Sat2:00 PM - 2:00 AM
Latest reviews
- 1/29/2014I used to like this place alot more. I liked the vibe better. The karaoke is pretty decent. You gotta pay now on fridays which is weird.This is a pretty good place to watch the fights.Hell they let me pretty much take control of the tv and thats pretty cool.ha last time I was here this guy bought me a beer and 12 … More
- 12/20/2013This place is a joke. I am surprised they are still around with their awful service and terrible respect to customers. I had one of the worst experiences not only with drinks and decor but with the atmosphere and people alike. I will not be back and advice you to do the same. More
- 9/17/2013Look's Like Karaoke Is Back At The Carlos Club On Thursday Night's. The K.J. Is Cool With Lot's Of New Song's And All The Standards, You Can Even Bring In Your Own CDG And The Host Will Play It For You. Sharon The Manager Has Alot Of Cool Drink Specials All Nite And The K.J. Gives Prizes To … More
- 4/20/2013This is San Carlo's hottest dance club.If you want to see old white guys dance or if you're into cougars this is the spot.Lots of cuties over 40.They play old school hip hop.Drink's aren't too pricey, and they have something like 8 beers on tap. More
- 1/25/2013Ive been here a few times before, on girls nights and what not, and I always had a great time. The drinks are of course expensive, but its a night club, I expected it. The music was awesome, all my favs and the staff was nice enough. there was no drama, no fights, no rude security and no issues with my tab, … More
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Daisy wrote:On the other hand there is a connection with her perjury and fraud. It is the latter two that are going to get her jail time.
Maybe I missed something here. What she admitted to was lying to Federal investigators, which is neither fraud nor perjury (which as I understand it means lying under oath in a court of law), but rather 'Obstruction of Justice'.
Law Dude??


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I ordered this product so that I could control the ingredients in our ice cream (if you read the ingredient labels of many store brought brands, you may get the creeps...). I am not disappointed with the machine. It freezes ice cream quickly - about 20 minutes from start to finish, not including the time required to freeze the canister itself. There are lots of great recipes on the internet, and the machine also comes with a recipe booklet. My only complaint is that the paddle that stirs the ice cream is made of plastic, which is a bit concerning. Overall though, this seems a good product for the money.
I just happened to have some fresh peachs when I received the ice cream maker and decided that peach ice cream would be the perfect test. We really loved the result and my husband is still raving about it. It was easy to use and you can be creative with great results.
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I've owned a Cuisinart ice cream maker for several years and enjoy it very much. It speeds up the ice cream making process considerably, but it is important to know that additional freezing time is usually required for the finished ice cream unless you enjoy a soft consistency. I liked my Cuisinart so much that I purchased this one for my mom for Christmas. I decided to trust in this refurbished model for the good price, and it has worked like a charm with no problems.
This machine has a problem with the paddle that stirs the ice cream. Doesn't not make much ice cream and does not churn well.
Ordered this Cuisinart Ice 20R Automatic Ice Cream/Frozen Yogurt Maker late last year and absolutely love it. I've made several batches of ice cream, all of which were delicious,and two batches of cranberry sorbet for Christmas dinner. I use recipes online and have not been disappointed yet. For the price you can't beat it. Just make sure the bowl is totally frozen or it won't work well.
Very pleased with the product. Makes great ice cream. The only issue at all I might have is that the insert had to go into your freezer prior to using. I have limited freezer space, so that is a bit of a challenge.
Hope color does not peel as the set of knives I purchased, same color.
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Top talent to get better salary hikes than rest, India Inc plans increment of 14.1% for high-fliers
Top performing executives in India Inc are likely to walk away with a disproportionately higher share of increment payouts this year, more than ever before. Officials from a cross section of companies, including HDFC Bank and ICICI Bank in financial services, Ashok Leyland among manufacturers and Dabur, LG and Shoppers Stop in the consumption space told ET reporters that they will reward top talent disproportionately more than other executives.
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Phoenix >Food & Dining > Blue Water Grill
1720 E Camelback Rd, Phoenix, AZ | Directions 8501633.509927 -112.044950
Mon-Thu 11am-9:30pm, Fri 11am-10pm, Sat 11am-10pm, Sun 10am-9:30pm
Neighborhoods: Camelback East
Rude,unsanitary-looking servers and food that taste like it's out of a box or freezer foil..Really.It wasn't nasty and it was really nasty/gross all at the same time.
# "No! I don't want to!"
great place – I have been a patron here for 10+ years. It was formerly the "Fish Market", either way, it has great food. For Phoenix, it is one of the better seafood choices. Because it actually contains a small fish market, many fresh fish and seafood choices for sale by the pound. Also, one of my favorite things is in the "sushi bar" they have sushi happy hour 4-7 mon-fri and 12-5 sat & sunday, that cant be beat in today's economy! From appetizers to sushi rolls, even sake bombers at a great price. The back restaurant part I have only visited a few times with NO problems with service or food.
Fresh Fish ? – We dined on a weeknight with literally 5-6 tables in the entire place. The service was slow to start...typical slow night and the manager trimmed too much staff and was not around monitering the flow. Service was not the worst part of the meal, that would be the the price value and execution. Fresh Fish.....maybe but doubtful. The menu needs to be brought into the 21st century with some new preparations and then execute those recipes properly. Charge the proper price for the quality.
Yum – This place has been one of my favorite restaurants and will remain one of my favorite restaurants
This place has been one of my favorite restaurants and will remain one of my favorite restaurants
Horrible – Took my parents here, and we had to have meal taken back and corrected. My father and husband actually over heard the waiter saying nasty things about our table. The food came out cold, other parts of the order were wrong. We'd been there before and the service was ok, even if the orders were normally wrong in some way. The food was decent enough and not a red lobster.
Now we go to red lobster, they've never insulted us!
Once Great Restaurant has Taken a Nose Dive – The Fish Market *used* to be one of my standard "count on a good meal here" places, but no more. The overall quality of the food/service/management has taken a HUGE dive since I first went there approx. 9 years ago. My "cashew encrusted trout" was actually tasteless, unless you count the taste of stale oil or butter with which it had been cooked. The topping was mostly bread crumbs. Same for the vegetables - tasteless. Same for the Jasmine rice, which arrived both dry and semi-cold. My dinner companion had "one of the worst $20+ dollar steaks" he'd ever had, gristly and full of waste. Credit to my server who switched out the dry rice for some of their potatoes however, it could not rescue a bland, boring, awful meal. You could do better at Denny's. Don't waste your time.
Tasteless food – Normally I wouldn't write a review, but the food was so TASTELESS (specially the side-dishes), that I felt compelled to let others know what to expect. Way too expensive for food so boring. I would call it unremarkable if it wasn't for the fact that I will never forget how tasteless this food was.
Great Oysters and other Seafood – Moved to AZ three years ago and had been searching for a good seafood restaurant, and I finally found it!! Fast and friendly service, great casual atmosphere, good food. The only reason for no 5 star is because the sides, coleslaw and parsley potatoes were very bland. I will go back.
Excellent sushi and crab cioppino!! – Stopped in two times; first for sushi, and the next day with my Mom for the seafood cioppino. At the sushi bar, I experienced excellent service by Julio and Roberto as they prepared my miso soup with clams (very, very good!!) and soft-shelled crab roll. I was thoroughly satisfied with the soup and the crunchy crab roll, but was so impressed with the freshness of the seafood and the flavors, that I had to have more, and so decided to try the fresh scallop roll. I was so glad that I did! The fresh scallops was prepared with spicy mayo (you can request it not to be spicy). I cannot wait to visit during happy hour, held only from 5p to 7p on Sundays thru Thursdays.
So impressed was I that I had to take my Mom for dinner there the next day! I chose to split the famous crab cioppino, with the shrimp on the side. While I was impressed with the way the server split the entree onto two bowls for us, I was not happy not to have been able to try the Dungeness blue crab legs that was in the bowl swimming with the shrimp (I'm allergic to shrimp). I did, however, get the lobster in my bowl, and it was very flavorful and meaty. Everything in the cioppino tasted fresh and had a wonderful meaty texture (tender lobster tail, clams, mussels, huge scallops, calamari, fish, and shrimp). We enjoyed the accompanying grilled garlic bread with the broth. I suggest ordering the linguine for an extra $2.95 if you crave for more carbs; my Mom and I were satiated enough without the pasta.
Will definitely visit again next week; my hard-to-impress Mom already knows what to order from the sushi bar on our next visit!
Worth the wait – It was a Wednesday night and the place was packed! Not a long wait to sit but after you sit, it took 45 min ? hour to get our food. Thank god they stuff you with freshly baked sourdough first.!!! I am here to tell you the food was sooo worth the wait. I had a garlic prawn pasta and it was mouthwatering but at the same time you know each bite is going towards fusing your thighs together. So fattening, but so worth every bite. My friend had a fish a chips combo which she giggled at with every bite. She described it as a ?fat & tasty fish?. Oh yeah, we?ll be back
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latest oscbonjour?
Apr 16, 2010 at 2:17am
latest oscbonjour?
Hi guys,
trying to find the source, but the svn site is gone.
i'm wondering if this is the latest news in using bonjour in Max/Msp?
Any help or advise would be great. Thanks!
Don Undeen
Apr 16, 2010 at 5:21am
I'm pretty sure this is the source here (just found it today):
I've been looking into the same thing. The new update of mrmr will work with the oscbonjour object but not as tightly as the MrmrServer software. I believe this is because oscbonjour registers and reads services of type _osc._udp. However, the Mrmr client is looking for services of type _mrmrsrvr._udp. Info can be found here:
So what we need is a revamped oscbonjour object that is actually a mrmrsrvrbonjour object. I've just started working on this problem myself.
In the meantime, I've got a working patch that establishes two-way communication between a single Mrmr client (ver 1.12) and Max. I'll attach it to this post.
Apr 16, 2010 at 12:06pm
looks great clavendar, I'll start looking into this right away!
looking at the source from teh svn above, I see the constant defined:
const char *type = "_osc._udp";
maybe it's just a matter of changing that constant, or making it an argument to the patch?
what I want to do, is be able to push a new interface to the mrmr client, using max/msp, not the mrmr server.
Apr 16, 2010 at 12:16pm
hey clavender (oh, hey you!)
got a javascript error in your zip file:
though that line looks fine to me; I can't really see the source.
Apr 16, 2010 at 4:37pm
Hey Don,
Hmm. Weird. I've been writing these short little .js files to do small jobs in Max more as a way to learn Javascript. You could probably do the same job (it's parsing messages) with Max objects. At any rate, I'll attach the non-bundled version to this post. Let me know if that works for you better.
Essentially, I'm working on the same thing as you are (uploading interfaces). The patch that I've created allows one to upload not only interfaces but also messages to the Mrmr Client. However, right now I've only got it working for one client at a time so if you're hoping to have two way communication between a central server and multiple clients (like I am) it's not the final solution.
I'm on the same train of thought regarding the oscbonjour code adjustments. "_osc._udp" actually happens in three different places in the code. However, I'm just working on a hunch.
Essentially, Mrmr transmits OSC over UDP (port 1337) but receives data over TCP (port 31337). This means that you have to have the device IP address to be able to send info to the client. The client presents its IP address when you open a bank which is how I'm making it work.
However, the MrmrServer software doesn't need this extra step. Which is why I'm thinking it's an issue of registering a bonjour service of _mrmrsrvr._udp rather than _osc._udp. My hunch is that the client is listening for the former and will announces it's IP when it see's it. This is only a hunch though.
Also, I haven't really had a close look at the MrmrServer code. There could be some clues on how to do a Max implementation of the server there?
Chris L.
Apr 16, 2010 at 5:16pm
hm, don't see what's wrong with that javascript; I get what you're doing there.
yeah, I'm trying to do the same thing; upload interfaces to multiple clients.
I haven't been successful, though, at even the single client connect.
using the oscbonjour help examples, I can make my iPhone mrmr app see that there's a server available, which is as far as I've gotten.
though now that I've got yer source, I'll be able to sy something more concrete, once I get in front of my home computer.
I've never written/compiled a Max/Msp external, in c++ or any other language. Have you? I've got no idea what kind of setup I need to do it; don't think I've ever written any c++.
Your group "In C" performance really got me excited about getting started up with this again. Let's get this working!
and btw, is this really the latest and greatest tech for communicating btw mrmr and max? oscbonjour seems kind of old to me (last update in 2006?).
Apr 16, 2010 at 5:23pm
To answer my own question,
Apr 16, 2010 at 5:51pm
Don as in "Donny" friend of Koven?
Thanks for the link. I'm fairly new to coding as well. Lately I've been working in Xcode and getting used to the layout. I'm auditing a class at UCI that is programming w/ the iPhone SDK (Objective C) and I'm barely hanging on. That being said, I'm pretty sure Max externals are written in straight C rather than C++. At any rate, having the code, Xcode, and some tutorials is plenty to start taking it apart and seeing how it works.
As far as your success with my app… try this:
1) Delete Mrmr from your phone
Some possible reasons it's not working for you:
1) You've changed the UDP port in the client to something other than 1337
Try re-downloading first as that should reinitialized all of the settings like they would be for a random participant.
Let me know how it goes!
Apr 17, 2010 at 5:37pm
Yep, that's me.
Right now I'm playing with the oscbonjour.cpp source (doesn't cpp mean it's in c++?) from that link you sent me, trying to get it to compile.
ah, got yer stuff working. made an interface load on my phone. yay!
now gotta go celebrate my birthday weekend. yay me!
Apr 17, 2010 at 5:55pm
so what's your hangup in dealing with multiple mrmr clients at this point?
Apr 17, 2010 at 7:44pm
I'm trying to use poly~, so that multiple phones can be receiving at the same time.
well, i HAD it working, and now I'm getting "address: bad number" errors when I try to send "address" messages to teh mxj object.
see attached.
but I donn't know where these "bad number" messages are coming from…
Apr 17, 2010 at 8:07pm
then in your client, connect to the found server, and hit "new" or "play"
I've been playing with it with two phones, and it works most of the time.
Those problems seem to happen when multiple phones hit load at exactly the same time.
So I'd think in a room of people coming in and out of the app, it would be pretty easy to say "if it doesn't work, try again"
what do you think?
Apr 17, 2010 at 9:25pm
Hey Don,
I'm not going to have time to look at this in depth this weekend (I'm swamped) but what you've got going is essentially where I'm at right now.
Yes, the solution is to use poly~ but the current problem is that each device's IP is being sent to ALL the net.tcp.send objects. If you've connected two different devices but when you send the interface only one updates, this is the reason. Of course if you send a "Present" message (via New or Open) with the other device it will update as well right? But not the other. You're essentially only connected to one device at a time.
What we need is a way to bind each player's IP to a unique ID that references the net.tcp.send object in a specific instance of the poly~ patch.
OR, on the todo list is to peruse the MrmrServer code to see how it's doing it. A mrmrbonjour object may be the ultimate solution. I'm working on getting my programming up to snuff to be able to do such a thing.
That being said you're right… .cpp is C++. I guess I wasn't paying attention.
Happy Birthday!!!
Apr 17, 2010 at 9:56pm
sorry, I guess I don't understand what you're saying.
but other than that, it seems to be good.
give it a try when you get a chance, let me know what's wrong with it.
Apr 17, 2010 at 11:31pm
I just checked it out and it is slick! The automatic upload is very nice. However it's doing exactly what I was talking about. Try opening a new interface simultaneously on multiple devices. OR you can create a button that bangs the interface in all instances of poly~ so that all devices connected should update at close to the same time. In either case you'll see that only one device will receive info. This is because ALL of the net.tcp.send objects are set to the same IP at any one time.
Every time you choose New or Play in a Mrmr client it resets all of the net.tcp.send objects to that single device's IP address. This setup will work as long as everybody joins one at a time. So the issue is that currently we do not have in place a way to send the IP addresses to a single instance of the ploy~.
To put it another way, the .js file is generating a target command that is creating duplicate patches but each patch is collecting exactly the same IP information. Does that make sense?
Only the last device to log on will receive when you resend via the global bang because it's the only IP that's registered.
Apr 17, 2010 at 11:33pm
Oops. Forgot to include the file.
Apr 18, 2010 at 3:58pm
I think I get what you're saying; that basically that "mxj net.tcp.send" object is "global"; each separate poly patch's version of that object is technically the "same one," internally ?
for my purposes, since it only takes a few seconds to load an interface, I think this approach can still work practically speaking. After the interface is loaded, my patches are only interested in receiving information. but yeah, I don't have two-way communication.
will look into this more soon.
Apr 19, 2010 at 8:56am
hi guys,
The original code for oscbonjour is available from sourceforge here:
Since then I've refactored it, to be a more general purpose zeroconf toolkit. There is now 3 externals zeroconf.browse, zeroconf.resolve and zeroconf.register. You can browse/register iTunes services, local Ftp, etc… not just _osc._udp. It's also more Max5 friendly with attributes
the code is available there:
sorry only XCode projects will compile at the moment.
Apr 20, 2010 at 12:06am
Wow thanks Remy! I'll definitely check them out asap. If we can register any service than "problem solved" (in theory :-)
-Chris L.
Jun 15, 2010 at 8:21am
Thank you Remy! You kicked my ass to help figure out how to compile max objects. this is VERY exciting…
Oct 22, 2010 at 12:04am
any change the compiled .mxo files are posted somewhere? hoping to test this out.
Nov 12, 2010 at 2:47pm
Hi tehn, if you go to http://sourceforge.net/projects/osctools/ you'll be able to download a comprehensive zip.
Thanks for the great work Remy!
However.. (see next post)
Nov 12, 2010 at 2:48pm
I'm getting a lot of crashes with the zeroconf objects. They all look like this:
Thread 23 Crashed:
I was wondering whether you have time to look at this
Nov 12, 2010 at 2:55pm
Hm… so when I press 'Upload' the forum automatically posts my message. :P
Anyway: I was wondering whether you have time to look at this issue. If not, maybe I should try to have a look at your code myself.
I attached the patch that I am working on (devicelist.zip). The crash occurs when I add a new osc device to the system, since I am scripting a bpatcher containing a zeroconf resolver, I assume that's the killer.
I'm on Mac OS 10.6.4, Max 5.1.6 (43576).
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text:
Finally, here is part two of my interview with 32-year-old Wisconsin native Travis Kvapil, driver of the No. 28 Hitachi Power Tools Ford Fusion for Yates Racing.
I had intended to get this online yesterday but I didn't get home until late Monday night after driving over 300 miles. Plus Tuesday morning I interviewed retired NASCAR driver and current ESPN racing analyst Dale Jarrett. So when you combine trying to come to terms with the fact that I did indeed speak to THE Dale Jarrett yesterday and the amazing birthday weekend I had at the Auto Club Speedway and the fact that I haven't been feeling well these past couple of days it has led to me being very late with posting all of this stuff. So bear with me!
I know in part one of this interview I've already stated that Travis was super nice but I have to say it again and add that he was honest and forthcoming. I like writing about the Yates Racing guys because I feel like they're in a very good position to do great things in their careers, their stories are just beginning really, and it's nice to know that in meeting Travis it didn't cause me to lose my belief that a win for him and his teammate are just around the corner.


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John Terry believes the best is yet to come from the Blues after we beat Steaua Bucharest 1-0 at Stamford Bridge, a result which ensures we progress to the knockout stages of the Champions League as winners of Group E.
Demba Ba scored the only goal of the game after just nine minutes against the Romanian side, and while Jose Mourinho's men controlled the contest for long spells we were unable to push on and put the game to bed.
Terry, who partnered the returning David Luiz in central defence, was simply delighted to achieve our aim.
'It was okay, we're still improving and we can get better for sure,' he said. 'We looked at the results from Tuesday, at the teams who had come first and second, so it was important for us to top the group. There are some top teams who have won their groups but thankfully we've come through and topped ours.
'In the last couple of games we've scored early goals and not kicked on, that's something we need to work on and it's important in games like these, home and away, that we kill the game off early because all the way through they're only one goal away from upsetting us.'
Having progressed as group winners, the Blues will now avoid the likes of Bayern Munich, Barcelona and Real Madrid in the last 16 of the competition.
Of course, the teams we may face, who finished second in their respective groups - including the likes of AC Milan, Galatasaray and Bayer Leverkusen - possess quality in abundance, but the Chelsea captain, for now, is more concerned with focusing on ourselves.
'We'll quietly go about our business, it's the knockout stage now and we're through, that was the main aim and to top the group is an added bonus,' said Terry.
'There are some tough teams but we'll wait for the draw on Monday. We're quietly confident as a group of players, we know ourselves we have to get better and that's what we're trying to do.'


text:
Although Kim Boyce's whole-wheat spin on the American classic isn't shabby, I admit I'm partial to the New York Times Chocolate Chip Cookie recipe, first unveiled on July 9, 2008, courtesy of master pastry chef Jacque Torres (an American classic perfected by a Frenchman?!) and witty food writer David Leite. But it was only after two and a half years later, as I browsed through the Orangette blog, that it hit my radar. Sometimes I wonder what I was up to then, when my journalism professors had made me pick up a copy of the paper to read every day. Did I just leaf through the A section but not the Dining & Wine? Oh, Pei-Lin!
Now, in a hope that you don't wind up in my awkward position, especially when you have a sweet tooth and a fondness for American-style chocolate chippers, I'd advise you to read Leite's special report and heed the words therein, and then bake up a batch of these mind-blowing cookies. I'd been there, done so. And the four lessons I took home with are:
|In the mixing bowl are Valrhona Guanaja fèves.
Be aggressive with chocolate
To ensure the cookies live up to their name, keep the chocolate-to-dough ratio at no less than 40 to 60. In addition, use couverture chocolate for its superb melting properties, and be sure it's of at least 60 percentage cacao and larger than commercial chips. I had amazing results with Valrhona Guanaja fèves, which are oval-shaped chocolate pieces of 70 percentage cacao; Ghirardelli baking morsels of 60 percentage cacao; as well as bittersweet chocolate of various brands, including Lindt, which was of 75 and 85 percentage cacao, and broken into large pieces for the cookies. Regular semisweet chips, however, are out of the question, as they're way too sweet for the purpose.
Never play down salt
After making the chocolate and salt combo-themed Sablés Korova, which helped me garner the first place in a chocolate bake-off in the States three years ago, I must agree with Dorie Greenspan that salt heightens the spirit of the otherwise dark, rumbly chocolate, as well as highlights chocolate's sexy, silky mouth feel. In the case of these chocolate chip cookies, I love the ideas of using coarse salt in the dough and fine salt for sprinkling over. Salt marries with the cookies' caramelly note seamlessly. So, it's wise to invest in the slightly costlier sea salt or other pure salt. NO table salt, please, or your cookies will taste way too salty.
Age the dough
This is the revolutionary technique I was referring to. Letting the dough sit in the fridge allows the wet and the dry ingredients to blend thoroughly, that is, the eggs to break through the butter-enrobed flour, which leads to superior consistency in baking. In addition, you'll be blessed with a drier dough to handle, which makes rounder and moderately plump cookies possible. The flavor improves and the color intensifies with time, too; the cookies will taste not just of chocolate but also of butter and toffee, and look more "tanned." I find the best results come after 36 to 72 hours of aging.
Make the cookies BIG
We're talking about 100 grams of dough for one four-inch cookie. This allows for three distinct textures. First, your teeth feel the crisp as they bite into the cookie's outermost inch; then give way to the chew — the essence of the American chocolate chipper, where all the flavors jumble up — in the one-and-a-half-inch middle ring; and finally the soft center. Dough that's been aged for at least 36 hours produces cookies with such textures.
I'm sold. Nonetheless, I've never grown comfortable with the Warm Rule, which asks that you devour fresh-from-the-oven, still warm, ultragooey cookies. Perhaps I feel sorry the cookies aren't given enough time to rest and see the world before going into my tummy. And I think, when eaten warm, the melty chocolaty goo can overpower the other more delicate flavors. So I prefer mine served at room temperature, when I can hold the cookie without fearing it'll fall apart, and savor its true flavors after letting them settle down and mingle around. Moreover, cooled cookies dunk better in cold milk. Sadly, everything good seems ephemeral, including these qualities of a good homemade cookie, which stick around for only two days. After that, the cookies dry up and turn crunchier, crumblier but still taste fantastic.
Of course, not forgetting some basics: read through the recipe; understand what you're about to pursue; and use the best-quality ingredients you can source. (Psst. Learning from Boyce, to impart a hearty, nutty flavor, I'll sub whole-wheat flour for white flour. This is where money spent on quality ingredients is put to good use.)
The New York Times Chocolate Chip Cookies are, to me, the pinnacle of cookie perfection. (They've become a favorite of Kenelm's, too.) My quest for the perfect chocolate chipper officially ends here. Should you try the recipe, your journey to the perfect chocolate chip cookie perhaps may wind up with the same fate. Which makes it all the worth waiting.
The New York Times Chocolate Chip Cookies
Adapted from Jacque Torres, The New York Times and David Leite
This recipe, though perfect on its own, leaves leeway for modification or adjustment. If all-purpose flour is all you have, or, for that matter, whole-wheat flour (of neither high nor low protein contents), use it in place of cake and bread flours.
Also, you can actually age your dough for more than 72 hours, provided you remember to bake it. I've baked chocolate chip cookies using this recipe four times, and the furthest I went was 87 hours.
Lastly, you'll find the dough hard to be scooped initially, so put in a bit more effort. It'll soften gradually in room temperature (faster in the heat and humidity of Malaysia). If it gets too soft to handle, chuck it back into the fridge until it's firm enough. Cold dough tends to crumble, too. Simply press the bits and pieces together, and that should solve the problem.
241 grams cake flour
241 grams bread flour
1¼ teaspoons baking soda
1½ teaspoons baking powder
1½ teaspoons coarse sea salt
284 grams unsalted butter, softened
284 grams light brown sugar
227 grams granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
567 grams bittersweet chocolate disks or fèves, of at least 60 percent cacao content
Fine sea salt, such as fleur de sel, or other pure salt
Sift (A) into a large mixing bowl. Stir in the coarse salt and whisk everything together to ensure an even distribution of the ingredients. Set aside.
In another large mixing bowl, using a handheld electric mixer, cream together (B) until light and fluffy on high speed. Add in eggs, one at a time, mixing well after each addition. Stir in the vanilla. Then, using a large, sturdy wooden spoon or rubber spatula, mix in the flour mixture by hand, until just combined. Drop the chocolate pieces in and mix everything together gently without breaking them. Press a sheet of cling wrap against the dough and chill for up to 72 hours. Dough may be used in batches.
When ready to bake, preheat the oven to 180°C. Line baking sheet(s) with parchment or nonstick baking mat(s). Set aside.
For each cookie, scoop about 99 grams of dough and, working quickly, roll between your palms to form a ball and place onto baking sheet. Turn horizontally any chocolate pieces that are poking up; this will make for a more attractive cookie. Sprinkle lightly with fine salt. Bake for 18 to 20 minutes, until golden brown but still soft. Remove sheet from the oven and let sit on a wire rack for 10 minutes. Then transfer the cookies onto the wire rack to cool a bit more if you like yours served warm, or completely if you, just like me, prefer to have them at room temperature. Repeat with the remaining dough, or reserve dough, refrigerated, for baking the next day.
Yield: about 20 pieces of four-inch cookies
P.S. Gary, Veronica, Ryan, and Becky, if you guys are reading, the chocolate chip cookies that you ate and got you oooh-ah were made with this recipe!


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LaGuardia Airport
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- phone: 718-533-3400
- website: panynj.gov
- get directions
First named the Glenn H. Curtiss Airport, then named the North Beach Airport, this airport, once voted the "Greatest Airport in the World," was later renamed after Fiorello H. LaGuardia, one of New York's mayors. Smaller than both JFK Airport and Newark Airport, LaGuardia has an advantage in that it's the closest airport to Manhattan. In 2008, it served 23.1 million passengers, making it one of the busiest airports in the United States. For more information, visit panynj.gov.


text:
I'm really happy with the winder. It was easy to assemble with step-by-step instructions, and took about 1.5 hrs without rushing. I've wound three pickups with it so far. You can feel the motor slow down when you apply tension to the wire, so it has a responsive feel. This is good once the motor lasts. It would be helpful if we could buy the power supply separately as it's just a 3rd party 9v wall plug.
Thinking it was overpriced I sourced the individual
components which turned out to be more expensive & somewhat bothersome hence my purchase. Very well conceived, a pleasure to build & a whiz to use.
Simon Pinder. HK
Easy to build, and very fast for winding my pickups. I've used a hand drill in the past with bad results. This winder starts slowly, doesn't break the wire. You can improve the package by adding 4 rubber feet.
I was very hesitant in purchasing this item based on one the cost and plus several negative reviews regarding previous Schatten winders. After spending much time in making a homemade winder without much success and dependability, I decided to purchase this product. To save money I purchased this version and I enjoy tinkering with things anyways. It took me approximately 2.5 hours to assemble and the instructions were well written and illustrated. I have already wound three different pickups and was pleased. I wished I just purchased this from the beginning instead of trying to figure out another way. I could have used that time to build on my current project.
To add items to your order, select the check box next to the item you want. You can edit the quantity you wish to purchase here, or in Your Order.
To add items to your saved list, select the check boxes next to the items you want. You can edit the quantity you wish to save here, or in your Saved List.


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Bike shop owners join together to support industry
The Grand Valley Bicycle Industry and Dealers' Association is off to a slow, rolling start. Chris Brown, owner of Brown Cycles Bike Shop, has spent several months trying to bring…
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Chop Wizard (C1239)
Vidalia Chop Wizard™ is a cook's best friend! In one swift motion, this "food processor" chops or dices veggies, fruit, cheeses and more in seconds. Just place food on the cutting blade, press down on the lid, and chopping is done without knives, cut fingers or any mess to clean-up! Clear plastic base measures and holds up to 2 cups. Comes with 2 different sized stainless steel blades. Dishwasher safe. 10½" Long.
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text:
Publications: Moriyama, Takeshi
Group by: Publication Type | Year
Jump to: Journal Article | Thesis
Number of items: 2.
Journal Article
Moriyama, T. (2013) Rural poets' publishing projects in a Tokugawa-period province. Japanese Studies, 33 (2). pp. 161-170.
Moriyama, Takeshi (2008) Crossing boundaries: Suzuki Bokushi (1770-1842) and the rural elite of Tokugawa Japan. PhD thesis, Murdoch University.
This list was generated on Fri Apr 25 01:11:15 2014 IST.


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When Bob Kerner joined NYSE Euronext as the SVP and Chief Digital Officer, the company was leveraging a cumbersome, inefficient content management system (CMS) that offered no business value.
This case study explores Kerner's web content management (WCM) optimization journey. Read on to learn what WCM system NYSE Euronext adopted, and how it has enabled them to:
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